You are here: Home » Recipes » HamBob’s Angel Biscuits HamBob’s Angel Biscuits Recipe by Relish Yield 18 servings These yeasty buttermilk biscuits are perfect with country ham. Markj Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 cup buttermilk1/8 teaspoon baking soda1 tablespoon active dry yeast1 tablespoon sugar1/4 teaspoon salt1/2 cup warm water (100F to 110F)3 to 3 1/4 cup all-purpose flour1/2 cup shortening Instructions Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast mixture. (Dough will be wet.) Cover loosely with a kitchen towel and let rise in a warm place until doubled in size. Pat out dough to 1/2-inch thickness on a heavily floured board. Cut biscuits with a 2-inch cutter. Place on a baking sheet and let rise 20 minutes. Preheat oven to 400F. Bake biscuits 10 to 12 minutes, until golden brown. Makes about 18. Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more. —Recipe courtesy of The Hamery, Murfreesboro, Tenn.